A lemon pound cake recipe with cannabutter
Cakes can be challenging for beginner bakers, as getting the texture, oiliness, and consistency just right means that you need to know when to stop stirring, but this lemon pound cake is one of the easiest you will ever make, and it's a delicious treat. Most pound cake recipes call for oil and other more complicated ingredients and measurements because it's a dense cake that needs moisture. Although, if you've got some cannabutter on hand, all you need to pull this one off is a few simple additions, and your dessert will taste like heaven regardless of your skill level.
Lemon pound cake recipe
If you're looking for a simple edible recipe and you love a sweet and tangy lemon taste, then you're in the perfect place, this lemon pound cake is all that and more. It's somehow dense and yet light and moist while still giving you the flaky texture that is found traditionally in these desserts, so it's truly the best of both worlds. However, it is essential to remember that cold ingredients like eggs or butter will need to be left out at room temperature for at least 30 minutes before you start. Otherwise, it can significantly alter the texture, and you may not be satisfied with how it turns out.
Preparation: 10 minutes
Cooking: 55 minutes
Calories: 196
Servings: 8-10
Lemon pound cake ingredients
- 1 ½ cups flour
- 1 cup granulated sugar
- ½ cup cannabutter
- 1/3 cup sour cream
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon butter (for greasing)
Glaze ingredients
- ½ cup icing sugar
- 1 tablespoon lemon juice
Tools
- Loaf pan
- Parchment paper
- Large bowl
- Electric mixer
- Medium bowl
Instructions
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Preheat the oven to 325 F.
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Grease an 8x4 loaf pan and line it with parchment paper.
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Add the butter and sugar to a large bowl and then cream them together using an electric mixer set to medium speed.
Now, add the eggs in one at a time, ensuring to combine each one thoroughly.
Scrape the sides of the bowl to avoid unwanted clumps and then beat the vanilla, lemon juice, and lemon zest into the mixture.
Rinse off the beater attachments, and in a separate bowl, combine the rest of the ingredients until the mixture is smooth and lump-free.
Slowly add the ingredients from the medium bowl to the others in the larger one until they are all nicely creamed together.
Pour the batter into the greased and lined loaf pan, baking it in the oven for 55 minutes or until a toothpick can be pierced into the middle and come out clean.
Leave the loaf for long enough to cool, which may take up to one full hour at room temperature, and then you'll be able to glaze your delicious cannabis-infused masterpiece.
Combine all of the glaze ingredients in a small mixing bowl, and then use a silicone spatula to coat every inch of the lemon pound cake.
Serving
The strength of your lemon pound cake will depend on the potency of the cannabutter used. Although, since this particular dessert calls for a large amount of the cannabinoid filled ingredient, we highly recommend that you slice this loaf into at least eight individual servings. For those with a lower tolerance, half of a slice might be enough to take you on a wild trip, so don't forget to start low and go slow for the most satisfying results.
Storage
Lemon pound cake might be moist and dense, but it will only stay that way if it's appropriately stored in an airtight container at cool but not entirely refrigerated temperatures. Storing this dessert in the fridge or exposed to air will leave it dry, thick, hard to chew, and overall, relatively unenjoyable, so make sure to keep the slices in either a baggie or a Tupperware container that will seal in all of the freshness.
